Slow Cooker Pepperonata
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 4hrs 20mins
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- Serves
- 4
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- Calories
- 315
Soft, pillowy gnocchi soak up all the sweet, comforing flavors of this tasty pepper stew. Top with plenty of parmesan for a simply and delicious meal.
recipe updated 6 Oct. 2020
Ingredients
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- Onion
- 1
-
- Green capsicum
- 1
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- Red capsicum
- 1
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- Yellow capsicum
- 1
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- Garlic clove
- 2
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- Canned tomatoes
- 370 g
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- Gnocchi
- 455 g
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- Parmesan cheese
- as needed
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- Olive oil
- 2 tablespoons
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- All purpose flour
- 1 tablespoon
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- Superfine sugar
- 1 teaspoon
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- Fresh basil leaves
- 2 sprigs
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- Vegetable stock
- 160 ml
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- Water
- as needed
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- Salt
- as needed
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- Fresh basil leaves
- as needed
Tools
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Skillet pan
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Slow cooker
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Large serving bowl
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Large cast iron skillet
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Slow cooker bowl
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Large saucepan
Step preview
- Heat olive oil to a clean large cast iron skillet
- Add onion to the large cast iron skillet
- Fry until softened
- Add green capsicum, red capsicum, yellow capsicum and garlic clove to the large cast iron skillet
- Fry - 2 min
- Stir in all purpose flour to the large cast iron skillet
- Mix in superfine sugar, fresh basil leaves, vegetable stock and canned tomatoes to the large cast iron skillet
- Boil
- Get a clean slow cooker bowl
- Pour content of large cast iron skillet into slow cooker bowl and cover
- Cook in slow cooker until tender - 4 hr, high heat
- Add water and salt to a clean large saucepan
- Boil
- Add gnocchi to the large saucepan
- Cook until floating - 3 min
- Drain
- Retrieve slow cooker bowl
- Stir gnocchi into slow cooker bowl gently
- Get a clean large serving bowl
- Spoon gnocchi into large serving bowl
- Sprinkle with fresh basil leaves and parmesan cheese
- Serve